Dip

If you don't have time to make your own hummus, buy some at the market or specialty foods store, and mix in chipotle chilies and cumin to taste.

Offer toasted pita bread triangles or toasted baguette slices with this tangy dip. It's nice with raw vegetables, too.

We use this dressing with our Onion-Crusted Fried Chicken Salad, but it's great, too, as a dip with pieces of fried chicken, vegetables, or best of all, with fried frogs' legs. It's a real thick dressing that gets even thicker when chilled.

This crowd-pleasing dip is a natural with potato chips and good with crudités, too.

For this easy starter, the nonfat yogurt is strained to a thick texture and then combined with oregano, lemon peel and cayenne.

Active time: 25 min Start to finish: 1 hr

You can substitute wasabi powder for the wasabi paste in this recipe, but we find that the paste imparts a fresher flavor. Force the wasabi powder through a very fine sieve before using. Active time: 15 min Start to finish: 25 min

"I had a wonderful dinner at the Ligonier Tavern in Ligonier, Pennsylvania," writes Heather McCarthy of Pittsburgh. "The starter — an artichoke dip — stands out most in my memory. Any chance that chef David Cassler would share his recipe?"

Pack this dip next to an ice pack to keep it cold on your way to the picnic.

Drained nonfat yogurt—rather than mayonnaise or sour cream—provides the creamy texture. Start making this dip a day ahead, and try it with apple or pear slices.

Similar to the peanut sauce that accompanies an Indonesian satay, this would be nice with chips or crudités.

Be sure to use the whipped cream cheese sold in tubs—it will give this dip a smooth, light texture—and not the regular cream cheese in blocks. If the dip seems a little salty, just serve it with unsalted chips.

The ultimate onion dip? You decide.

This dip is great with crudités or crackers, on sandwiches, or with cold meats. Active time: 15 min Start to finish: 20 min

This is very easy to prepare and it makes an elegant addition to any party.

This recipe can be prepared in 45 minutes or less.

For this dip, based on the Mexican queso fundido, you will need to use a flameproof dish set over candles or Sterno to keep the cheese melted. Kevin Taylor, chef of Cafe Iguana, Denver, Colorado also offers guacamole with the chips.

Can be prepared in 45 minutes or less.